Name: Slow-roast shoulder of pork
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 10
Cuisine: Middle Eastern
Ingredients: 4kg/8lb 13oz boneless pork shoulder joint, rind on and scored; 12 garlic cloves; 2 tbsp paprika; 100ml vegetable oil; juice 3 lemons; 4 large potatoes halved

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Slow-roast shoulder of pork

Slow-roast shoulder of pork

John Torode

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Serves 10

Easy

Prep: 10 mins

Cook: 6 hrs

Plus marinating overnight

A star rating of 4.5 out of 5.25 ratingsRate

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Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too

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Ingredients

Nutrition

Units:

MetricUS

4kg/8lb 13oz boneless pork shoulder

joint, rind on and scored
12 garlic cloves
2 tbsp paprika
100ml vegetable oil
juice 3 lemons
4 large potatoes

halved

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Nutrition: per serving

kcal655
fat42g
saturates16g
carbs0g
sugars0g
fibre0g
protein69g
salt0.4g

low

Method

step 1

The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.
step 2

Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.
step 3

Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
step 4

Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart. You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.

Recipe from Good Food magazine, November 2010

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A star rating of 4.5 out of 5.25 ratings

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